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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Custard Squares Recipe

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This recipe for Pumpkin Custard Squares is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg yellow cake mix [moist kind is ok]
1/2 cup butter, softened
3 eggs
1 large can [29 oz] pumpkin
2/3 cup milk
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar, firmly packed
1/4 cup butter, softened
1 cup chopped pecans
1 container whipped topping
Directions:
Directions:
Empty cake mix into bowl. Cut in butter until mixture forms moist even crumbs.
After mixing, reserve 1 cup of the crumb mixture for topping.
To the remaining crumb mixture, add one egg and stir until blended.
Spoon into bottom of a greased 9x13" baking pan and press lightly to form an even layer.
Bake at 350º for 10 to 15 minutes or until puffy and slightly browned. Set aside.
Meanwhile, beat remaining 2 eggs until foamy. Gradually beat in pumpkin and milk.
Stir in allspice, cloves, ginger, salt, 1/2 tsp cinnamon, nutmeg and 1/4 cup brown sugar.
Pour on top of baked cake layer.
Combine reserved cup of crumb mixure with remaining 1/2 tsp cinnamon and 1/4 cup brown sugar.
Now cut in the remaining 1/4 cup butter. Stir in nuts. Crumble on top of pumpkin batter.
Bake at 350º until custard is slightly set in the center - about 30 to 40 minutes. Let cool completely.
Shortly before serving, cut into squares and top with dab of whipped topping.
Serve warm.
Number Of Servings:
Number Of Servings:
12 to 15 servings
Personal Notes:
Personal Notes:
I met Linda in Idaho Falls when I would go there for Stonecroft Ministries.
I got a phone call one day from her husband. She was dying of cancer and wanted to see several of us who had worked with her through Christian Women's Club.
It was very difficult, but very comforting to visit the last time with her and witness her faith in Jesus Christ - knowing that soon she would be seeing Him face to face!
She wanted to share this recipe with us. It was one of her favorites.

 

 

 

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